Differences between Chinese and Japanese green teas

I am new to tea so don't shoot me for this question. I never had Japanese green tea, only Chinese and I really do like the flavor of Chinese green teas. I was wondering if someone would be kind enough to explain to me the differences in these teas in terms of: taste, aroma, and method of production. Also if anyone can suggest a good Chinese and Japanese green tea to compare and contrast with I would be very thankful. Thank you.

Japanese green tea is steamed, whereas Chinese green tea is pan-fired. Japanese green tea generally has a bolder flavor. The menu you linked to does not contain any premium Japanese tea, as far as I can see. But the kukicha, genmaicha, and sencha might give you some idea what Japanese tea is about. But keep in mind those teas are probably not the freshest or the best quality. Consider ordering a premium sencha from a Japanese tea vendor for the best cup.

It looks like you're going for the high-quality Chinese green (good call). You'll probably want the best Japanese green too then. www.o-cha.com has some of the best sencha. They tend to carry the higher-quality teas.

I'd really recommend skipping the Daily Sencha if you don't mind spending a few dollars more. Yutaka Midori is a very fine sencha... it brews a bright-green cup and the flavor is very mild. The Miyabi is incredible. You might try the Miyabi, Yutaka Midori or the Hautsumi to get an idea of what really good sencha should taste like.

Daily Sencha is a good 2nd flush sencha. It's just that 2nd flush has a more harsh flavor and it might give you a bad impression of sencha when in fact there is much better available.

I will give the Yutaka Midori a try, its description makes my mouth water. I can't wait to try both Chinese and Japanese greens to compare and contrast. I just purchaced a Fukugata, will the Sesame be fine enough for this tea? Just curious, if its not I can always run it through a strainer.